| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) Demonstration. PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. Observed priority violations during today's inspection and no certified food protection manager available. Priority violation were corrected during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manger. PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager available during inspection today. Demonstration question were asked to PIC. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed pizzas not time stamped according to establishment's TPHC procedures. Ensure that all staff is trained and are able to comply with TPHC procedures. Timers were updated during inspection. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. Observed that tomato sauce not marked to indicate the time it was being held at room temperature. Variance approves extended TPHC for 12 hours with sauce being time stamped. Tomato sauce cups and container was time stamped. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - Observed working containers of food ingredients with no labels. Provide labeling or identification for all working containers of food ingredients. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests - Observed a lot of flies and gnats throughout facility during today's visit. Ensure facility is maintained free of pest. Observed rear entry propped open which was allowing flies to enter. Door was closed during inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with facial and long hair but not wearing restraints such as hair net or beard guard. Provide these for employees. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed case of single use lids stored direct on floor of prep area. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed utensils on clean storage shelf stored in containers with debris. Keep containers that store clean utensils clean. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed handle of walk in cooler is loose and needs to be tighten, have this repaired. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - Cleaning needed on cooking, prep, hot and cold holding equipment, fans, shelving, prepped pizza carts, inside of dough rounder, door seals of cold holding equipment, speed racks and inside walk in cooler, and handles of equipment stored clean to remove buildup and food debris. Keep all non food contact surfaces clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water at 3 comp sink turned off. PIC stated that pipe had burst this morning and was being repaired. Will return to verify sink is repaired. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - Black coving at wall base has started to become detached walls in prep areas, holes are present in walls from previous hung fixtures, have these repaired. Repair paper towel dispensers that are not working.
6-501.12 Cleaning, Frequency and Restrictions - Observed cleaning needed on vents, floors and walls throughout facility to remove splatter, debris and buildup. Keep facility clean. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink cup stored in several non designated areas during inspection. Provided designated area for employee drinks and belongings that prevent contamination of food and clean equipment. |